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Southern Praline Ice Cream Sauce

southern.chef's picture
Ingredients
  Chopped pecans 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 3 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Firmly packed brown sugar 1 1⁄4 Cup (20 tbs)
  All purpose flour 3 Tablespoon
  Light corn syrup 3⁄4 Cup (12 tbs)
  Canned evaporated milk 5 Ounce (1 Can)
Directions

Spread pecans evenly in a 12- x 8- x 2-inch baking dish, add 3 tablespoons butter.
Microwave at HIGH for 8 to 10 minutes, stirring every 4 minutes until toasted, set aside.
Place 1/4 cup butter in a large glass bowl.
Microwave at HIGH for 55 seconds or until butter melts.
Add brown sugar and flour, stirring well.
Gradually add corn syrup, stirring well.
Microwave at HIGH 3 to 4 minutes, stirring every 2 minutes until mixture comes to a boil.
Stir well, and microwave an additional 3 to 4 minutes.
Let cool to lukewarm.
Gradually stir in milk and pecans.
Serve warm or cold over vanilla ice cream.

Recipe Summary

Cuisine: 
American
Method: 
Microwaving
Servings: 
3

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